Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic and cook for a minute or two, until they start to turn translucent. Then add in the broccoli. Stir, and add in the carrots. Cook one more minute. Transfer the mixture to a large platter or bowl and set aside. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the platter.

Salt the boiling water and add pasta. Cook to al dente.Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for a minute, then transfer platter. Cook mushrooms for a minute or two, adding in a pinch of salt. Transfer to the platter.

FOR THE SAUCETo make the sauce, pour ½ cup dry white wine into the skillet. Add 1 cup chicken broth, two tablespoons of butter and scrape the bottom of the skillet to deglaze the pan. Cook for 1 to 2 minutes until the liquid starts to thicken.Add 1 cup whipping cream and 2 cups half-and-half. Add Parmesan to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Add all of the cooked veggies into the sauce along with ½ cup frozen peas (no need to defrost). Add al dente pasta and stir. If the sauce seems a little thick, or if there doesn't seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.